Pan Roasted Cod with Linguica Chickpea Broth
Ingredients
- 2 tablespoons olive oil, plus 2 tablespoons
- 2 shallots, finely diced
- 1 cup dry white wine
- Pinch saffron
- 6 cups homemade clam or fish stock
- 1/2 cup cooked white beans
- 1/2 cup cooked chickpeas
- 1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed
- 24 cultivated mussels, scrubbed and de-bearded
- 2 tablespoons cold butter
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped parsley, plus more, for garnish
- Salt and freshly ground pepper
- 4 (6-ounce) cod fillets
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